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Convotherm Converts Llanelli Scarlets

7th May 2010

Parc Y Scarlets is hone to Magners League representatives, Llanelli Scarlets. The ground which was built just over a year ago had 15 hospitality suites and caters for over 600 guests on a match day. Using local ingredients where possible, the hospitality and catering was recently described by the director of an away club as “the best hospitality away from the Guinness Premiership”.

At the heard of the preparation area are five Convotherm combination ovens, which are the workhorses of the kitchens. Although Paul Owen, Head Chef had not worked with Convotherm before joining Parc Y Scarlets, he has been very impressed:

“The ovens are awesome and are pre-programmed so that any of the staff can use them. In fact I actually tell my new chefs that haven’t used combination ovens previously, if they can build flat pack furniture they can use a Convotherm. We use the ovens for everything from boiling, steaming and roasting through to regen for plated meals. The self-cleaning function is also fantastic – it makes it so much easier for the kitchen porters and takes a fraction of the time it would do previously”.

For the larger events, Paul explains the method that they go through:

“ First all the chilled food – vegetables/potatoes and main course items are cooked and then blast chilled. A plate template is set from there and the plates are “built”. These are then stored on the re-gen trolley and kept refrigerated until service time. As service approaches the trolley is placed in the Convotherm for re-generation and the food on the plate is ready to be sauced and served typically within 6-8 minutes”.

With health and nutrition such a factor for the players, Paul actually believes that the Convotherm is the best way to maintain the goodness in the product.

“The combination oven steams veg to perfection and by cooking it this way you help to keep the key nutrients on the plate. We are also pleased to report that we have been very successful with red cabbage by using half head and half fan and this is extremely popular with players and staff”.


 

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